Spice Is Nice Turkey Couscous Bowls
with Za'atar Roasted Veggies, Lemony Garlic Sauce & Almonds
- Sesame
- Wheat
- Milk
- Soy
- Tree Nuts
A big bowl of savory warm goodness is just how we like to end our day. Try this easy, tasty dinner bowl idea from the OG bowl lovers. Start with fluffy couscous, combine it with sweet za’atar-roasted carrots and zooks, then top with savory soy sauce and Tunisian-spiced turkey. A drizzle of creamy garlic-lemon sauce, and sprinkle with crunchy almonds and scallion greens adds deliciousness in every bite. Now curl up on the couch with a spoon and dig in!
Ingredients
12 ounce
Carrots
1 unit
Zucchini
1 tablespoon
Za'atar Spice
(Contains: Sesame)
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
2 unit
Scallions
2 clove
Garlic
1 unit
Lemon
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Turkey
1 tablespoon
Turkish Spice Blend
2 tablespoon
Soy Sauce
(Contains: Wheat, Soy)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces (halve lengthwise first if carrots are on the larger side). • Toss zucchini and carrots on a baking sheet with a large drizzle of olive oil, half the Za’atar Spice (all for 4 servings), salt, and pepper. (TIP: For easy cleanup, line sheet with aluminum foil first.) Roast on top rack until browned and tender, 18-22 minutes.
• Meanwhile, in a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• Peel and mince or grate garlic; reserve a pinch in a small bowl. Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens.
• To bowl with reserved garlic, add sour cream and a pinch of lemon zest (big pinch for 4 servings). Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and a pinch of salt; cook, stirring, until fragrant, 1 minute. • Add turkey*, Turkish Spice Blend, half the soy sauce (all for 4 servings), and remaining garlic. Cook, breaking meat up into pieces, until turkey is cooked through, 4-6 minutes. Season with salt and pepper to taste. TIP: Near the end of cooking, stir in a splash of water and scrape up browned bits from bottom of pan to ensure turkey is saucy and flavorful!
• Fluff couscous with a fork; stir in roasted veggies, a squeeze of lemon juice (two squeezes for 4 servings), and a drizzle of olive oil. Taste and season with salt and pepper. • Divide couscous between bowls; top with turkey. Drizzle with sauce and garnish with almonds and scallion greens. Serve with any remaining lemon wedges on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, flavorful spice blend; some found it surprisingly spicy or overwhelming.
- Ease of prep: Quick and easy to make for most, though some felt prep time was underestimated.
- Suggestions: Consider reducing Turkish spice on turkey; add more couscous for better balance with vegetables.
- Portions: Several wanted more couscous; some felt vegetable amounts were off (too many carrots, not enough zucchini).
- Texture: Roast zucchini for less time to avoid mushiness; some found the ground turkey texture unusual.
Reviews from our home cooks
I like couscous bowls as they are easy, delicious and full of healthy ingredients. The spice in this meal is really nice and elevates the flavor. I accidentally added some turkey spice to my vegetables but they came out great. The recipe always comes with a lot of Za'atar (spice) which I find overpowering so I recommend using half of the portion or to your taste.
Always love the za'atar spice, and the Turkish spice mix with it was fantastic. Great use for ground turkey! Very yummy all around. But, roasting the zucchini and carrots together made the zucchini overdone while the carrots were still too firm, I'm afraid. And our 4-serving bag came with only one 2.5oz packet of couscous instead of two, so we didn't have enough couscous. Finally, if I'd known ahead of time that we only needed a pinch of lemon zest, I wouldn't have bothered to zest the whole lemon. Gotta read ahead next time I guess!
I love za'atar and actually added extra to the chicken (and less of the Turkish spice, which isn't my favorite). The sauce wasn't really needed, but regardless, this was great: a nice mix of textures and quite flavorful.
So simple to prepare. Love the savory flavor of the seasoned turkey and couscous with the added zing of lemon and spice. Roasted vegetables are always welcome in my couscous bowls!
I always like the Za'atar spice flavor but I think the soy sauce in the turkey wasn't the right flavor for this dish. It was too salty.
One of my favorite meals on here, almost always include it in my box when it's available. The Turkish spice blend is great and I wish there were more recipes using that and Za'atar.
This one of the best flavor combos with the Turkish spice and za'atar spice and the lemon cream sauce. Love the almonds added as well.
Good! The spice blend is a bit off-putting with the mix from turkey and veggies, but I love the couscous pairing with zucchini and carrots.
The spice was nice. Couscous didn't cook right? It was very wet and mushy.
Very flavorful! I added all of the turkish spice mix which gave the turkey a very nice kick.
